2 (1 pound) pork tenderloins, trimmed
1/3 cup olive or vegetable oil
1/4 cup fresh parsley, minced
2 garlic cloves, minced
1 tablespoon grated fresh gingerroot or
    1/2 teaspoon ground ginger
2 teaspoons dried oregano
2 teaspoons dried rosemary, crushed
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg

Place tenderloins in an ungreased 13 x 9-inch glass baking dish. Combine remaining ingredients; rub over tenderloins. Cover and refrigerate 6 hours or overnight.

Bake, uncovered, at 425 degrees F for 25 to 30 minutes or until a meat thermometer reads 160 to 170 degrees F. Let stand for 5 minutes before slicing. Yields 8 servings.